Hello all , I was hoping someone could lead me in the right direction.
Following a boule recipe I put my poolish a unheated room in the house and left it
approximately 14 hours. When I returned to it, it seems more like dough then poolish.
The temperature fell more than expected last night so I am. Bringing it to room temperature now, my question is whether it will be fine to use or should I start again?
What is the poolish recipe? Maybe yours just had a lower hydration.
It's probably fine, if you leave your poolish in a very cold spot, it'll firm up a bit, that's normal. You should maybe just let it proof a bit longer